Real Recipes From Real Home Cooks ®

homemade vegetable broth / stock (low sodium)

(1 rating)
Recipe by
Monica H
Michigan City, IN

Stop buying those cans of broth; making your own is SO EASY you'll freak. And, about one million times better for you, too. This I make is low-sodium style. I don't like salty broths; if I need to, I'll just add salt to the dish I am making while using the broth. But if you like a salty broth, add more salt than what I put in this recipe.

(1 rating)
yield serving(s)
prep time 5 Min
cook time 3 Hr

Ingredients For homemade vegetable broth / stock (low sodium)

  • 11 c
  • 2
  • 2
  • 1
    green bell pepper
  • 1
  • 1
    yellow onion
  • 5 clove
  • 1 tsp
    kosher salt
  • 1 tsp
    soy sauce
  • 1/2
    fennel (optional)
  • handful of cherry tomatoes (optional)
  • 5-6
    green onions (optional)

How To Make homemade vegetable broth / stock (low sodium)

  • 1
    Wash veggies, rinsing off any dirt. Peel onion, but don't need to peel any of the others. Chop onion into large chunks.
  • 2
    Roughly chop veggies except for garlic, tomato and jalapeno; don't chop too small, just enough to fit them into the pot. Bell pepper can be cut into 2 or 3 chunks. Add jalapeno whole. Don't peel the carrots. Add all to stock pot with water.
  • 3
    Chop off ends of garlic. Add to pot, peel and all.
  • 4
    Add salt and soy sauce. (You can add any other vegetable you have on hand; I added fennel, green onions and cherry tomatoes because I had a lot left over. The beauty of broth making is that you can utilize all your leftover veggies into it).
  • 5
    Cover and simmer for about 2 - 3 hours, until veggies are tender and broth is flavorful.
  • 6
    Turn off heat, move pot away from burner, leave covered, and let cool for about 30 minutes.
  • 7
    Strain away the vegetables, leaving a clean broth behind.